Heat olive oil in a nonstick pan over medium heat. Sauté the chicken, garlic, pepper, onion, and ginger until the chicken starts to turn golden brown.
Add the broth, red curry, chicken, coconut milk, lime juice, and brown sugar. Stir well and bring to a low simmer until the chicken reaches an internal temperature of 160°F using a thermometer. Stir in the spinach.
In the meantime, cook the rice noodles according to the instructions on the package. Drain well and set aside.
Remove from the heat, stir the rice noodles into the pan until fully coated. Taste and adjust the seasoning with salt and pepper as needed. Garnish with cilantro. Serve with bread.